Baked Salmon with Roast Butternut Squash and Sugar Snap Peas

Here's what we had for Sunday dinner/Monday lunches this week.

Sugar Snap Peas were the steam-in-the-bag variety from Publix, microwaved and unseasoned, just perfect with nothing added.

Salmon recipe is adapted from: http://www.food.com/recipe/baked-salmon-28199

Butternut Squash recipe is from: http://www.paleocupboard.com/baked-butternut-squash.html

 

 

 

Lemon Garlic Baked Salmon

Ingredients

• 4 garlic cloves, minced
• 6 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice (I used the stuff in the little yellow bottle in the fridge)
• 1-2 tablespoons fresh parsley, chopped (didn't really measure this persay)
•  4 salmon fillets (1.35 pounds total cut into 4 pieces), skin removed 

Directions

1. In a small  bowl, prepare marinade by mixing the garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
2. Place salmon fillets in a medium glass baking dish, and cover with the marinade.
3. Marinate in the refrigerator about 1 hour, turning occasionally.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Place fillets in aluminum foil, cover with marinade, and seal.
6. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork. 

(Putting a cold glass dish from the fridge into a hot oven makes me nervous, so I moved the salmon to another baking dish covered in tin foil instead, and baked it in that, covered in another layer of tin foil.)

 

Roast Butternut Squash

Ingredients:
- 1 medium/large butternut squash, peeled and diced into 3/4 inch chunks
- 2-3 Tbsp. olive oil
- 1 1/2 Tbsp. balsamic vinegar
salt & pepper to taste

dash of cayenne (if you want :)

Directions:
1. Preheat oven to 400F.
2. Place butternut squash in bowl and toss to coat with olive oil, vinegar, salt and pepper.
3. Dump the squash onto a baking sheet (I covered mine in tin foil, sprayed with cooking spray, for easy cleanup) and arrange into a single layer.
4. Bake for 20 minutes, then stir around/flip pieces with tongs or a spatula
5. Bake for another 10-20 minutes or until soft and browned to your liking. 

 

I forgot about this dish in the oven so it got a little extra browned... not a problem though! It gets caramelized and sweet in the oven, super tasty. Peeling and chopping a butternut squash is a pain in the neck, so if you don't mind the skin you may want to leave it on. I've done it both ways and it's up to your personal taste.